Buttery Biscuits

Ingredients:

2 cups gluten-free flour mix
1/2 cup salted butter, softened
2 1/2 teaspoons baking powder, gluten free
1 egg, beaten
1/2 cup milk

Directions:

Preheat oven to 400 degrees. Blend ingredients together until dough is pliable. Drop biscuits onto a cookie sheet by spoonful or roll out and cut. Bake for 10-12 minutes. Yield: 10 to 12.

Banana Bread

Ingredients:

1 full stick of butter, softened to room temperature
3 to 4 large, ripe bananas mashed
2 cups rice flour
1 cup granulated sugar
1 cup of chopped nuts, optional
2 large eggs
2 teaspoons baking powder
1 1/4 teaspoon gluten-free vanilla extract

Directions:

Preheat oven to 325. Grease and rice flour a 9-inch loaf pan. Blend butter and sugar in a large bowl until creamy. Add vanilla, eggs and bananas. Mix dry ingredients in a separate bowl; add slowly to banana and butter mixture. Add nuts, if desired. Blend batter until well mixed and then turn into loaf pan. Bake for 70-80 minutes or until edges are browned. Yield: 1 loaf.

Apple Bread

Ingredients:

1 1/3 cup sorghum flour
1/3 cup soya or whole bean flour
1/3 cup cornstarch
1/2 cup granulated sugar
2 teaspoons xanthum gum
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1 cup raisins
1 1/2 cup chunky applesauce
1 teaspoon apple cider vinegar
2 egg whites, beaten

Directions:

Preheat oven to 350 degrees. Grease and soya flour a large bread loaf pan. Combine dry ingredients in a large mixing bowl. In a small bowl, blend applesauce, egg whites and vinegar. Pour liquids into the flour mix and blend. Pour batter into baking pan and bake for 55-60 minutes. Cool and serve. Yield: 1 loaf.

Carrot Banana Loaf

Submitted by Carrie Lauth -  http://naturalmomsrecipes.com/

2 cups whole wheat flour
2 t cinnamon
2 t ginger
2 t aluminum free baking powder
1/2 t baking soda
1/2 t sea salt
2/3 c rapadura or sucanat
1/2 c coconut oil or melted butter
1 8 oz can crushed pineapple, drained with juice reserved
1/2 c carrot juice
1 t all natural vanilla extract
1 c carrots, finely grated
1/2 c raisins
1/2 c pecans, coarsely chopped (optional – may use walnuts)

Preheat oven to 350. Grease a loaf pan with olive oil cooking spray or butter.

Mix dry ingredients in a large bowl. In another bowl, mix sugar, oil, 1/4 c pineapple juice , carrot juice and vanilla. Then mix into dry ingredients. Add crushed pineapple, carrots, raisins, and nuts.

Pour batter into loaf pan and bake 60 minutes (for muffins, bake 20 minutes). Cool 5 minutes then turn onto wire rack to cool completely.

Hunter’s Cornbread Muffins

What You Need:

2 C white corn meal
1 tsp salt
2 C boiling water
2 C skim milk
4 egg whites
4 tsp baking powder
1 T margarine, melted

How to Make It:

Preheat the oven to 425 degrees.
Spray a muffin tin well with a non stick cooking spray.
Place the corn meal and salt in the large mixing bowl and blend together.
Pour the boiling water over the cornmeal and quickly stir until the corn meal is moistened well.
Add the milk and again stir quickly or the corn meal will ball up.
With an electric mixer on low speed, beat in the egg whites until mixed in well.
Add the baking powder and continue to beat for 1 minute.
Add the melted margarine and mix with a rubber spatula until incorporated into the mix well.
Pour each muffin cup 3/4 full of the batter.
Bake 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.

These muffins set off a great pork roast or pork chop meal.  Spread a little margarine on the top of each muffin before serving.

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